thread Last year I published this recipe, but given the thread samples that I had the opportunity taste and see that instead of threads seemed rocks (Marita this goes for you) has left me no choice but to do it again, scoring all the details and especially millimeter weighing all the ingredients for that in this way, the result as close as possible to what they see in pictures. Where I live
Rosca de Pascua is a must for Easter. All sponsors gave it to their godchildren, but it is not clear when they must stop. My husband has received the thread until he married ...
I already explained in the post last year that the Village Bakery at this time is devoted almost exclusively to prepare and even a day no fresh bread given the high demand for this development. The vast majority of women are gathering eggs from home and the best butter to take to the bakery to make their thread and it is not unusual to see late at night the cars parked in front of the establishment waiting to take your precious thread home, as these, made with the best products have nothing to do with which then sold in bakeries and pastry shops.
So pay attention because in reality there is nothing complicated and you can enjoy a magnificent Easter thread whose very smell, I am sure, will enjoy it worked out.
Ingredients: 6 - range eggs (325g) sugar 160g
-
- 80g melted butter cow
- Zest of one lemon (10g)
- orange zest (8g)
- half orange juice (40g)
25g fresh yeast -
- aniseed 20g (2 tablespoons) of salt
9g -
-
- milk 125g bread flour 880g
Preparation: We put in a bowl the eggs and sugar ...
Add the butter, fruit peel, dill and the juice ...
Mix everything (and I say mixing, no beat) Dissolve yeast in warm milk and dump everything into the baking tray ...
Add the flour and salt. Select the "dough paste" which lasts 15 minutes and only love ...
if necessary at the beginning helped to integrate the flour with a wooden spoon. After the program, we again, that is, our bakery bake for 30 minutes ...
Over time, Tip the dough onto a parchment paper (this will avoid having to add flour to the bench) and form a ball taking the dough from the outside to the center while the We turn ...
We turned the dough, we spread a large pan with oil and place it inside ...
cover with plastic wrap and let rise until it increases by at least three times its volume ...
Divide the dough into two parts and one of them form a ball as I explained earlier. Once formed, introduced in the middle finger as seen in the image and make a hole ...
We'll stretch to reach the desired size ...
The other half of the dough was divided into three equal parts and form three buns. Each stretch by rotating from the center to the outside with both hands to form a strip ...
When the three strips have formed, uniting the ends tightly so that they stick ...
glued
Once we put it in to let us be a nice way. Braided ...
For we are not closing the hole of our thread with the weighed, we put a circular mold oiled, so that we avoid sticking and then we do not break the thread removal. Once you have weighed the brush with beaten egg and you put sugar moistened with a little water on top ...
introduce a preheated oven at 180 º C for 20 minutes.
Notes:
The amount of flour used in this recipe as in almost all the masses is indicative and may be required more or less depending on the temperature and humidity, the type of flour used etc ...
I recommend that you begin with 800g grams and adding more as you go whenever you need it. I do it this way, I put 800g of flour in the bowl and knead for 15 minutes. Once the program checks the dough with your fingers touching. If too sticky, the dough stuck me add 50g more and select the program again mixing. Over time I repeat this operation again and I so I see adding flour, 20g, 30g etc ...
Anyway, I recommend not spending the 900g of flour and meal, remember that the more you do them, you will be less fluffy threads.
weighed time of this mass is "almost eternal" I've come to expect more than 6 hours for the mass levase enough so that you can to ease this process do the following:
Prepare dough night and you follow all directions as is you I have put. Once the dough in a bowl and covered with plastic wrap the introducís in the fridge and you leave it there until the next morning. Do not worry that the same cam, you just have to be taken to remove and let it pick up again to room temperature (around 40 minutes approx.) At this point, you form your threads, tapáis with a cloth and penetrate into the oven that you will have heated to 30 ° C and is off when entering threads. With this method reduces considerably the time, about two hours or so. Anyway and if you have no hurry, it is better to make the weighed mass without using this method.
Once the dough has become the first levied, the resulting weighed a total of one hundred kilo grams of dough, so I made the thread of 800g and the rest divided them into three parts to the braid. This is just a suggestion, you can make the size that you like.
strips to form braid, I recommend that you have on hand a napkin dipped in the oil and occasionally come over to the desk. In this way you will be easier to stretch the dough.
ask me is that the butter cow outside the region is very difficult to get, you can substitute butter for the best quality you can though still be impossible to match the unmistakable flavor gives butter to the thread.
Beware of milk, the recipe calls for 125g, not 125ml. Must be weighed rather than measured.
course and for which you have no bakery can do it by hand, you just have to put the flour on the bench as a volcano, with the remaining ingredients the same way you come from and going slowly adding as you go knead to form dough. From here everything is equal.
I love the taste of anise in this recipe but for more reluctant you can reduce the amount used by half.
And I think that this is all said so I'm waiting for your comments and if you have any questions, I will be happy to answer you.
